'2 to 3 tablespoons all-purpose flour'
Salt and black pepper to taste
'1 rabbit cut into pieces'
'3 to 4 tablespoons olive oil'
'1/2 cup finely chopped onion'
'1 clove garlic, minced'
'1/2 cup chicken broth'
'1/2 cup dry white wine'
'3 red bell peppers, sliced'
'1 eggplant, peeled and sliced into thin rounds, each round cut into 4 pieces'
'3 cups cooked white rice or 4 to 5 slices of fried bread'
'black olives'
'fresh parsley'
'2 to 3 tablespoons all-purpose flour'
Salt and black pepper to taste
'1 rabbit cut into pieces'
'3 to 4 tablespoons olive oil'
'1/2 cup finely chopped onion'
'1 clove garlic, minced'
'1/2 cup chicken broth'
'1/2 cup dry white wine'
'3 red bell peppers, sliced'
'1 eggplant, peeled and sliced into thin rounds, each round cut into 4 pieces'
'3 cups cooked white rice or 4 to 5 slices of fried bread'
'black olives'
'fresh parsley'
'Mix the flour with salt and black pepper.'
'Coat the rabbit pieces in this mixture.'
'Heat about 3 to 4 tablespoons olive oil.'
'Add the rabbit, onion, and garlic
Cook until the bottom of the pan starts to brown.'
'Add the chicken broth and white wine, stirring well and scraping up any browned bits from the bottom of the pan.'
'Simmer until the rabbit is tender, adding more broth and wine if needed.'
'Add the peppers, eggplant, and more broth to prevent it from drying out
Simmer until the vegetables are cooked but still slightly crisp.'
'Arrange the rabbit and sauce over the rice or bread slices.'
'Garnish with black olives and parsley.'
'Serves 4.'
